By: Molinberry (MB)
Used in 30 recipes at an average of 3.122%.
White Chocolate Raspberry Cheesecake bars, utilising OOO cheesecake as i feel this is quite an under rated flavour but it shines here backed up by FA's cheesecake which also helps the fruit aspect imo just needs abit of extra steep time. MB's white chocolate is my favourite and have enjoyed it up to 6% but didnt want it to dominate the mix so at this % it sits nicely amongst the cheesecake.
This recipe has turned out really nicely, and I will continue to expand on it. 50/50 Lime Bar is an underrated flavoring that packs a nice candied lime with subtle cream. That's utilized as the main sherbet note, with the blood orange and pink raz filling out the rest of the profile
It's a very bright recipe, with lime and orange citrus dominating the profile. The finish is accompanied by the raz. The depth, while simple, does pack in all three flavor profiles, which seem balanced nicely.
Lastly, I want to improve this recipe by utilzing a different orange. Something that will pair with the lime a bit better, something as bright and as sweet. I also want to add a bit more of a cream note (think yogurt actually, for a "Yerbet". So stay tuned to my recipes here, and on my YouTube for updates on this profile.
Watch the development of this recipe here:
Here is my take on “kola cubes”
A Red Cola flavoured hard boiled sweet covered in sugar.
I suggest diluting the FLV red cinnamon down to a 10% dilution in PG make it more workable. ATF does not have red cinnamon 10% dilution in the database.
FA blackcurrant adds another side to the fruityness needed to differentiate between a drink and a candy and also adds a bit of that jammy/jelly mouthfeel
Molinberry pink raspberry adds that tart red fruit with a non-realistic candy like taste.
The tart and sour Just pushes everything over to a candy profile and tarts it all up very nicely.
Edit - added LA cream cheese icing after competition.
Princess cake — or prinsesstårta in Swedish — is a layer cake synonymous with Sweden that is covered in a hard topping of marzipan, which is usually green, giving the cake a unique look. Beneath the marzipan frosting are alternating layers of sponge cake, pastry cream, and whipped cream and often contains raspberry.
Flavor notes for those who are flavor-nerd-ioligists. As taste is subjective this recipe is a ballpark of what I perceive to be acceptable. At the end of the day I hope that at least this combination of flavors will get you pretty close to this profile.
WF Princess Cake is a concentrate that this profile is based on which from the manufacturers description is alternating layers of sponge cake, pastry cream, and whipped cream, topped with marzipan.
WF Angel Cake is a sponge cake with a buttercream flavor and it also carries a light berry note. The Angel Cake also work well with the WF Buttercream Frosting.
WF Buttercream Frosting is a delicate sugary buttercream frosting that needs some boosting from another cream.
The WF Pistacio Cream provides a boost to the buttercream and the creamy almond is bent towards a marzipan with the aid of FA Marzipan.
FA Marzipan is used as a sweetener and adds nuttiness of sugar-glazed bitter almonds.
The MB Pink Raspberry provides a soft, lightly floral and tart contrast to the cake layers.
Tested using a single coil RDA 60 Watts, 0.18 Ohms